Bactoferm B-2 25 gm for 200 kg – keep in freezer -17º C
B-2 is a single strain meat culture for cooked or cured meat products. The strain in the culture is able to suppress growth of spoilage and pathogenic bacteria such as indigenous lactic acid bacteria and Listeria monocytogenes. The strain in the culture grows within a wide temperature range down to 4°C (39°F) and survives freezing.
B-2 is recommended for cooked or cured meat products that are vacuum-packed or packed in modified atmosphere (MAP). The culture does not ferment lactose and, consequently, if lactose is used as a filler the acid formation will be limited. The meat producer obtains the advantages of maintaining both product safety and sensory quality during shelf life
Taxonomy: Lactobacillus sakei
NOTE: some customers use this for Chronic Sinusitis (where regular medication does not seem to work) search for “Lactobacillus sakei for sinusitis” on Google. e.g. http://lactobacto.com/our-story/ and https://youtube
EXPORT ORDERS: are excluding TAX, the culture can be shipped in ambient temperatures, but for export we use a polystyrene box with ice in a vacuum bag, to keep the culture cool for as long as possible.
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